SALAD:
• 1-1 1/2 cups of fresh baby greens (5-7 oz.)
• ½ cup raspberries
• ½ cup sliced strawberries
• ½ cup blackberries (or blueberries)
• ½ cup of soft goat cheese
• handful of nuts (pecan, walnut, cashew)
RASPBERRY VINAIGRETTE:
• 1/2 cup extra virgin olive oil
• 1 tablespoon honey
• 3 tablespoons of
• fresh lemon juice
• 10-12 raspberries
• freshly ground pepper
• salt to taste
Emulsify in a blender until smooth
Toss with raspberry vinaigrette and serve. You can store any leftover dressing in the fridge for up to a week.